Semolina & Raspberry Layer Cake with Raspberry & Lemon Syrup by Lisa Faulkner

Serves 10 Prep time 40 mins Bake time 20 mins
Semolina & Raspberry Layer Cake with Raspberry & Lemon Syrup by Lisa Faulkner


For the cake

300ml sunflower oil

180g maple syrup

6 medium eggs

250g fine semolina

2 tsp baking powder

zest of 2 lemons

60ml Belvoir Raspberry & Lemon Cordial


For the filling

300ml double cream

250g raspberries

edible flowers to decorate

for the drizzle icing

75g icing sugar

2tbsp Belvoir Raspberry & Lemon Cordial

a squeeze of lemon juice



  1. Preheat the oven to 180C/fan 160c/Gas Mark 4
  2. Grease and base line 3 x 18cm loose bottomed sandwich tins.
  3. Either with an electric hand whisk or in a stand mixer, whisk together the sunflower oil, maple syrup and eggs until they are light and fluffy (this takes about 5 mins). Stir in the other ingredients and divide between the cake tins. Bake for about 20 minutes.
  4. Warm the cordial in a pan. When the cakes come out of the oven, prick them all over with a skewer and spoon the syrup over and let it absorb. Let the cakes cook completely.
  5. Mix the icing sugar with enough of the cordial until you have a thick drizzle icing. Set aside.
  6. Lightly whip the cream until it is just holding its shape.
  7. Put one of the cakes on a cake plate, spoon over ½ the cream and scatter with raspberries, top with a second sponge and spread the remaining cream over the top and scatter with raspberries. Top with the final sponge.
  8. Drizzle the icing all over the top sponge and decorate with edible flowers and a few more raspberries